Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Slavko Kirin"'
Autor:
Slavko Kirin
Publikováno v:
Mljekarstvo, Vol 59, Iss 4, Pp 343-348 (2009)
This paper contains the results of organoleptic properties, chemical composition and microbiological quality investigation samples of home made cream taken from Bjelovar (Croatia) market. The results were compared to research results obtained from ot
Externí odkaz:
https://doaj.org/article/f827e590e9af46489eb71986c7adc005
Autor:
Slavko Kirin
Publikováno v:
Mljekarstvo, Vol 59, Iss 2, Pp 148-154 (2009)
This paper shows results of organoleptic properties, physical-chemical composition and microbiological quality investigation of domestic fresh cheese samples taken from Bjelovar market (Croatia). The results were compared to research results obtained
Externí odkaz:
https://doaj.org/article/b367be58a8f44b72a317175a14d037e3
Autor:
Jagoda Šušković, Slavko Kirin, Stjepan Mahnet, Jadranka Frece, Jasna Beganović, Josip Turk, Andreja Leboš Pavunc
Publikováno v:
Mljekarstvo, Vol 59, Iss 1, Pp 11-19 (2009)
In this research the application of bacterial strains Lactobacillus acidophilus M92, Lactobacillus plantarum L4 and Enterococcus faecium L3 in the production of fermented probiotic beverages from milk permeate enriched with 10 % (v/v) whey retentate,
Externí odkaz:
https://doaj.org/article/2e41c25b013b4380880817b400362ea2
Autor:
Slavko Kirin
Publikováno v:
Mljekarstvo, Vol 56, Iss 4, Pp 343-356 (2006)
«Dried cheese» is in autochthonous group of Bjelovar region cheeses which is still produced in rural domestic scale. The name of cheese originates from production procedure - drying for longer or shorter period in airy place after which the cheese
Externí odkaz:
https://doaj.org/article/78a1f18dae934badbb7fa447e7532f07
Autor:
Slavko Kirin
Publikováno v:
Mljekarstvo, Vol 56, Iss 1, Pp 45-58 (2006)
The research results of sensory properties, chemical and microbiological quality of domestic cooked cheese, which is produced around Bjelovar region, are presented in this paper.Domestic cooked cheese is Croatian autochthonous cheese produced in wide
Externí odkaz:
https://doaj.org/article/81464cb4ea7e44d7ac32d04b49000cb8
Autor:
Slavko Kirin
Publikováno v:
Mljekarstvo, Vol 54, Iss 4, Pp 315-325 (2004)
In this paper the results of organoleptic characteristics, chemical and microbiological analysis of kvargli, types of autochthonous cheese from Bjelovar whose traditional processing method is still in use in wide area of north-west Croatia, and neigh
Externí odkaz:
https://doaj.org/article/5f2d6e7492fd49e687d0df6deab6c882
Publikováno v:
Mljekarstvo, Vol 54, Iss 1, Pp 5-18 (2004)
Various immune responses have been influenced by probiotics and these immunomodulatory effects have been proposed for several potential applications such as the prevention of infectious diarrhoea, alleviation of hypersensitivity reactions and tumour
Externí odkaz:
https://doaj.org/article/6712f9bb6e7f46be83f0a6c2fe72c221
Autor:
Slavko Kirin, Željko Marijan
Publikováno v:
Mljekarstvo, Vol 53, Iss 4, Pp 281-291 (2003)
In this paper an importance of cheese from the region of Livno, through its 117 years of production is described. The most important technological parameters, basic chemical composition and organoleptic characteristics of Livno cheese are described o
Externí odkaz:
https://doaj.org/article/fc7d8536eee043279229a33bde68b497
Autor:
Slavko Kirin
Publikováno v:
Mljekarstvo, Vol 53, Iss 1, Pp 51-64 (2003)
Last year Trapist cheese, the product of the monastery Marija Zvijezda in Banja Luka, celebrated 120 years of its production. The aim of this paper is to present, through historical development and Trapist cheese characteristics, such an important an
Externí odkaz:
https://doaj.org/article/900fe0893b5d4cddaed14938473da84d
Autor:
Slavko Kirin
Publikováno v:
Mljekarstvo, Vol 52, Iss 3, Pp 181-190 (2002)
The selection and characteristics of dairy culture play a basic role in all types of cheese production process. The most important characteristic is acidification ability i.e. lactic acid formation, which regulates manufacturing and maturing conditio
Externí odkaz:
https://doaj.org/article/31e7faaa7dce421fa57806139e1d03e1